Broccoli Rabe & Sun-Dried Tomato Spaghetti Squash Bake {GF, Vegan}


Now that it’s September, school is in full swing and football has officially started, I can finally begin whipping up some fall comfort foods to share. 

It’s no secret that fall is my favorite time of year.  I love everything about it.  The crisp temps, football on in the background, apples and pumpkin’s ready to be picked, the smell of spice in the air and of course, hot food that’s perfect for warming the body and soul. 

Obviously, soup of all kinds are typically on the menu and something is always cookin’ in the crockpot but one of my other favorite kind of comfort foods is straight out the oven.  I absolutely LOVE bakes.  

When I think of bakes, I think of pasta or casserole but to be honest, I haven’t had a pasta bake or any kind of casserole in a really long time.  I did grow up eating them, however and I still crave them to this day especially when the weather gets cold.  

While I am still a fan of GF pasta, I decided to switch it up today and share a low carb option made with…you guessed it…spaghetti squash! Everyone’s favorite fall alternative to pasta! :) 

Try this Broccoli Rabe & Sun-Dried Tomato Spaghetti Squash Bake as a low carb option for a fall comfort food recipe! It's gluten free, vegan and allergy friendly!

 

I decided to throw some sautéd broccoli rabe in there because I am OBSESSED with broccoli rabe late.  Just to clear up some confusion, broccoli rabe isn’t actually related to broccoli but rather is more related to the turnip family and has a more bitter/earthy taste to it.  

I’ve been eating it every which way possible lately and given it’s rustic flavors, I figured it would give the perfect little bite to this baked spaghetti squash dish.  The sun-dried tomatoes also add another layer of flavor with little bit of sweet and tart to it. 

You might also like:  Blueberry Lemon Chia Seed Muffins

Try this Broccoli Rabe & Sun-Dried Tomato Spaghetti Squash Bake as a low carb option for a fall comfort food recipe! It's gluten free, vegan and allergy friendly!

Try this Broccoli Rabe & Sun-Dried Tomato Spaghetti Squash Bake as a low carb option for a fall comfort food recipe! It's gluten free, vegan and allergy friendly!

Try this Broccoli Rabe & Sun-Dried Tomato Spaghetti Squash Bake as a low carb option for a fall comfort food recipe! It's gluten free, vegan and allergy friendly!

BROCCOLI RABE & SUN-DRIED TOMATO

SPAGHETTI SQUASH BAKE {gluten free, vegan}


RECIPE 

Ingredients: 

  • 1 large spaghetti squash 
  • 2 tbsp extra virgin olive oil
  • 1 head of broccoli rabe
  • 2-3 tbsp garlic oil 
  • 1/2 tsp sea salt
  • 1 jar of whole, oil packed sun-dried tomatoes
  • gluten free bread crumbs

 

Directions: 

  1. Preheat oven to 375 degrees. 
  2. Half squash lengthwise then scoop out the seeds and discard. 
  3. Place on baking sheet and drizzle each half with a tablespoon of olive oil. 
  4. Bake for approximately 30 minutes or until tender enough to pierce with a fork. 
  5. While spaghetti squash is baking, heat garlic oil in a skillet over medium to high heat. Sauté broccoli rabe with salt until coated, about 5 minutes then remove from heat. 
  6. Once spaghetti squash is done baking, remove and rake with a fork to create spaghetti strands. 
  7. Toss spaghetti squash strands, broccoli rabe and 10-12 sun-dried tomatoes in a bowl.  
  8. Transfer to a cast iron skillet, sprinkle with desired amount of bread crumbs and then drizzle with 2 tbsp of oil from sun-dried tomato jar. 
  9. Bake for approximately 10 minutes then switch to broil on high for 2 minutes to crisp and brown the bread crumb layer. 
  10. Remove from oven and serve immediately. 

Have a meatless recipe to share for Meatless Monday? Be sure to linkup with myself and Dixya from Food, Pleasure & Health!

meatless monday linkup

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This post is also linked up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday.


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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